In our household we have a tradition called Nacho Sunday…at least we did until the birth of our beautiful daughter last year. Lately it has been more like the quarterly nachos feast. However, as our little angel is growing she is giving me the opportunity to spend more time in my beloved kitchen, so this year it is my goal to reinstate ‘Nacho Sunday’ (much to my husbands delight!).
For the last 6 or so years every Sunday night we would enjoy sharing a plate of vegetarian nachos. They have always been loaded with veggies, but as time has passed they have become even more nutritious and tastier than ever before! Over the years I have had the opportunity to make these for many of our family and friends, and even from the meat and cheese lovers these nachos get the big thumbs up. Now they are certainly a little more time consuming than most nacho recipes out there, but promise me you will try them just once…they will be a family favourite that will be enjoyed for many years to come.
There are no rules here when it comes the the veggie mix – feel free to have a good clean-out in the fridge. And if there are any leftovers, they make the perfect filling for taco’s or burrito’s.
- RAW DAIRY FREE SOUR CREAM
- 1 cup cashews, soaked for 8 hours
- 1/2 cup water
- 1/4 cup lemon juice
- 3/4 tsp onion powder
- 1/2 tsp himalayan salt
- DAIRY FREE NACHO CHEESE
- One third of the raw sour cream mixture (from above)
- 1/2 tsp garlic powder
- 2 heaped tbsp nutritional yeast flakes
- 1/2 tsp paprika
- VEGGIE MIX
- 1 red onion, diced
- 1 tbsp coconut oil
- 1 capsicum, diced
- 1 cup grated orange kumara
- 1 zucchini, grated
- Fresh corn from 1 cob
- 1 can mexibeans
- 1 tspn cumin
- 1/2 tspn garam masala
- 1/2 tspn paprika
- 2 avocado's
- Juice from 1 lime
- Small handful coriander, chopped
- 1 medium tomato, chopped
- Himalayan salt and pepper to taste
- TO SERVE
- Corn chips
- Jalapeños, diced
- Tomato salsa - I love this recipe http://tenina.com/recipes/chunky-tomato-salsa
- Sweet chilli sauce
- First, start by making your raw dairy free sour cream by combining all ingredients in a blender and blend until well combined.
- Remove two thirds of this mixture and set aside - this is your sour cream mixture.
- Take the remaining one third of your sour cream mixture (from above) and add garlic powder, nutritional yeast flakes and paprika. Blend until well combined - this will be your dairy free nacho cheese.
- Preheat oven to 180 degrees celsius.
- To make the veggie mix start by heating oil in a large saucepan on medium heat, add the onion and fry until soft.
- Add remaining capsicum, zucchini, kumera, corn and mexibeans and cook for 2 minutes, stirring often.
- Add cumin, garam masala and paprika and cook for another 5 minutes while continuing to stir, and then remove from heat.
- Start assembling your nachos by taking a large plate and layering your corn chips around the edge, and add your veggie mix to the centre.
- Drizzle your nacho cheese over your chips and veggie mix, aiming to get a little of it on all of your chips, just as if you were sprinkling over grated cheese. Spread spoonfuls of your salsa over the plate, and pop in the oven for 5 minutes or the chips and nacho cheese have slightly gone a slightly golden colour.
- While your nachos are in the oven prepare your guacamole by mashing your avocado's, and then stirring in remaining ingredients.
- Once you have removed your nachos from the oven, cover with spoonfuls of sour cream and guacamole, and finish with a sprinkle of jalapeños and a drizzle of sweet chilli sauce.
- If you are short on time you can make the sour cream without soaking the cashews, you will just need to add some extra water to the mixture.